Irish-Owned Steakhouses in Dublin

The Mansion House, Dawson Street, Dublin 2 (D02 XK40)

Housed in the Lord Mayor’s former 1864 Supper Room at the Mansion House on Dawson Street, FIRE has been Dublin’s benchmark steakhouse since 2005 – vaulted ceilings, stained glass, and a terrace over the Lord Mayor’s Garden. A farm-to-fork menu is built on Irish dry-aged beef, with private dining rooms (Trinity & Stephens Suites, The Terrace, The Glass Room) for groups from 14 up to 200 guests. A multi-award winner, including Global/World Luxury Steakhouse of the Year (2020-2022). FIRE’s sister restaurant is SOLE Seafood & Grill.

1a Lower Pembroke Street, Dublin 2

Classic Georgian-street steakhouse celebrated for its Irish dry-aged beef and old-school service. The Buckley family’s first steakhouse, opened in 1987 – the flagship of a butchery lineage tracing back to a 1930 Moore Street shop. The wine list is overseen by an in-house Master of Wine, and beef is dry-aged on the bone for a minimum of 28 days at 4°C and 80% humidity. There’s a covered terrace on the Georgian streetscape and an adjoining bar, Xavier’s.

2 Crow Street, Temple Bar, Dublin 2

The Temple Bar outpost of Dublin’s favourite steakhouse group, billed by the Buckleys as “our second restaurant, but not second to any.” An open-kitchen concept in the heart of Temple Bar, using 100% Irish beef dry-aged a minimum of 28 days, including grass-fed heritage cuts. A popular pre-theatre spot and TripAdvisor Travellers’ Choice award winner (top 10%).

3 Monkstown Crescent, Monkstown

F.X. Buckley’s coastal room, in Monkstown village on the DART line between Blackrock and Dun Laoghaire. Steak and seafood share the menu in equal measure – oysters shucked at the bar, surf ‘n’ turf, lobster thermidor – alongside the same dry-aged Buckley steaks served at the group’s city-centre rooms. Frank’s Bar, a cocktail lounge upstairs, runs under the same roof.

5-7 Lord Edward Street, Christchurch, Dublin 2

F.X. Buckley’s Christchurch steakhouse and craft beer bar, opposite Christ Church Cathedral. A dual-concept building – a ground-floor steakhouse plus an upstairs bar (Dausie’s Bar) historically known for one of Ireland’s widest Irish and international craft beer selections. Part of the F.X. Buckley family butcher brand (25+ years), with steaks dry-aged a minimum of 28 days and sauces including Tyrconnell Malt Whiskey Pepper and Wild Mushroom & Belgian Beer.

92 Ranelagh Village, Dublin 6 (D06 V4H3)

An intimate Ranelagh neighbourhood steakhouse, open since 2010, known for its wood-smoked grill and côte de boeuf. Reviewers (Irish Examiner, Lovin Dublin) have praised its steak quality and personal-service atmosphere. It runs a distinct midday Sunday Roast sitting, separate from its evening steakhouse menu, and offers a Mon/Tue special of a 24oz Côte de Boeuf for two with sides.

141 Baggot Street Lower, Dublin 2 (D02 KP64)

A Baggot Street steak and seafood spot in Dublin 2, open since 2014, using 100% Irish grass- and grain-fed beef that’s dry-aged and butchered in-house. Sits among Dublin’s famed traditional pubs (O’Donoghue’s, Doheny & Nesbitt, Toners), five minutes from St Stephen’s Green. Has a private “Club Room” for up to 16 guests, recurring “Monday Club” and “Tomahawk Tuesday” promotions, and serves fresh, daily-shucked Irish oysters year-round.

123 Capel Street, Dublin 1 (D01 Y6E4)

A modern Capel Street steakhouse and cocktail bar, opened in June 2022 by a group of friends and partners around a shared “love of all things bovine.” Marketed as the only dedicated steakhouse-and-cocktail-bar located north of the River Liffey. Cavern-style, intimate interior, with the tagline “Seriously Curated Cuts. Savagely Crafted Cocktails.” Runs a weekend Lunch & Roast menu alongside its à la carte dinner service.

80 Aungier Street, Dublin 2 (D02 E286)

An Aungier Street steakhouse founded in 2004 by butcher Michael Smith, with an on-site butchery and dry-ageing cabinets. The interior is themed around Charles Darwin’s “On the Origin of Species,” including murals – a distinctive design feature. Relaunched in 2026 as Darwins Tavern, with Geoff Nordell joining as partner and executive chef.

51b Dawson Street, Dublin 2 (D02 DH63)

A compact Dawson Street steak specialist founded in 2014 with an explicit mission: make quality steak accessible to more people. The namesake dish is the featherblade cut (a shoulder cut), marketed as “a fillet steak experience for a fraction of the price.” A joint venture of chef Paul McVeigh and Jamie O’Toole, sourcing exclusively grass-fed Irish beef with a regenerative-farming ethos.